(Don’t forget to pop any topping e.g. Halloumi under the grill for a further 20 mins -dependent on which choice of topping)

The best thing about this versatile base is you can top it with anything here are some ideas below

4 tbsp. of homemade pesto

Halloumi (if tolerated)

Grilled peppers

Aubergine

Method

Pre-heat your oven to 180 C. In a bowl whisk your wet ingredients together. Add your dry ingredients together separately and once mixed add the wet to form a nice dough. Line a baking tray with parchment paper and place and roll your dough out onto the tray. Cook in the over for 20-25 mines. Top with anything you like, I chose to top mine with fresh tomato pesto, Rocket and Parmesan.